ONE POT CHICKEN BURRITO BOWL
🧾 Ingredients (Serves 4–6)
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long grain rice (uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 1/2 cups chicken broth (or water with bouillon)
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt & pepper, to taste
- Juice of 1Â lime
- 1/2 cup shredded cheese (cheddar, Monterey jack, or Mexican blend)
- Optional toppings: avocado, sour cream, cilantro, hot sauce, green onions
🔥 Instructions
- Sear the chicken:
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add diced chicken, season with salt, pepper, and half the chili powder/cumin.
Sear until golden (about 5–6 minutes). Remove and set aside. - Sauté aromatics:
In the same pot, add onion and cook until softened (about 3 minutes).
Stir in garlic and cook 30 seconds. - Add rice & liquids:
Add uncooked rice, diced tomatoes, black beans, corn, remaining spices, and chicken broth. Stir well. - Return chicken & simmer:
Add chicken back in, bring everything to a boil, then reduce to low.
Cover and simmer for 18–22 minutes, or until rice is cooked and liquid is absorbed. Stir occasionally. - Finish & serve:
Once cooked, stir in lime juice and sprinkle with cheese. Cover for 2–3 minutes to melt cheese. - Top & enjoy:
Serve hot with avocado slices, sour cream, cilantro, hot sauce, or tortilla chips on the side.
đź’ˇ Tips & Variations:
- Make it vegetarian by omitting chicken and using veggie broth.
- Spice it up with jalapeños or chipotle in adobo.
- Store leftovers in the fridge for up to 4 days — it reheats great!
